Chocolate Peppermint Cupcakes
These Peppermint Chocolate Cupcakes feature rich chocolate cupcakes topped with festive red and white peppermint frosting and crushed candy canes. They are easy to make, full of holiday flavor, and perfect for parties or cozy winter baking.
Equipment
- Electric Mixer
- 12 cup muffin pan
Ingredients
For the cupcakes:
- 1 cup (200 grams) granulated white sugar
- 1 cup (125 grams) all-purpose flour
- ⅓ cup (40 grams) dutch-processed cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 egg at room temperature
- ½ cup (120 ml) buttermilk at room temperature
- ¼ cup (60 ml) neutral oil
- 1 teaspoon pure vanilla extract
- ½ cup (120 ml) hot coffee
Strawberry Cream cheese frosting:
- 8 ounce ( 225 grams) cream cheese at room temperature
- ½ cup (113 grams) unsalted butter at room temperature
- 3 cups (345 grams) confectioners’ sugar sifted
- ½ teaspoon pure peppermint extract
- 2-3 tablespoons heavy whipping cream cold
- red gel food color
- 2-3 candy canes crushed into small pieces
Instructions
For the Cupcakes:
- Preheat the oven to 350°F/180C. Line a 12 cup muffin tin with cupcake liners.
- Stir together white sugar, flour, cocoa powder, baking powder, baking soda and salt in large mixing bowl.
- Add the egg, buttermilk, neutral oil and vanilla extract and mix until well combined and no streaks of flour remain. Stir in the hot coffee (batter will be thin). Do not overmix.
- Pour the prepared batter evenly into the cupcake liners until about ⅔ full.
- Bake for 20-22 minutes or until wooden pick inserted in center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Peppermint Frosting:
- In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 2-3 minute on high speed until completely smooth and creamy.
- Add the butter, confectioners’ sugar, peppermint extract and heavy cream. Beat on medium-high speed for 5-6 minutes or until fluffy and creamy.
- Divide the frosting in half, coloring one half red. Place them in two separate piping bags, snipping the ends. Put both piping bags in a larger piping bag, fitted with a large piping tip. You want both tips of the frosting bags to come out of the large piping bag.
- Pipe the frosting onto the completely cooled cupcakes and immediately top with crushed candy canes or peppermint bark pieces.Enjoy!
Notes
- Use Instant Coffee: If you don’t have brewed coffee, dissolve 2 teaspoons of instant coffee in ½ cup of hot water. You can also substitute plain hot water if needed.
- Peppermint Extract: A little goes a long way. Start with a small amount and add more to taste.
- Food Coloring: Gel food coloring works best for vibrant red swirls. Liquid food coloring works too but may require more.
- Garnish: Add crushed candy canes right before serving so they stay crisp and don’t melt into the frosting.
- Make Ahead: Cupcakes can be baked a day ahead and frosted just before serving.
Nutritional Information
Calories: 375kcalCarbohydrates: 58gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 40mgSodium: 344mgPotassium: 130mgFiber: 1gSugar: 48gVitamin A: 320IUVitamin C: 0.01mgCalcium: 104mgIron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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